This Italian Breakfast Casserole is positively packed with flavor, including spinach, sun-dried tomatoes, Italian sausage, and artichoke hearts. It actually tastes like lasagna and is great smothered with marinara. Whole30, paleo, keto, low carb.
Why This Recipe Is So Good
- This is the perfect dish for people who don’t like breakfast casseroles! It’s packed full of flavor and tastes just like lasagna!
- This breakfast is Whole30, paleo, low carb, and keto.
- It’s perfect to feed a crowd or for meal prep for busy mornings.
Can You Make This Casserole Ahead of Time?
This casserole feeds a crowd, but it’s also perfect for breakfast meal prep. Bake the casserole, and let it cool to room temperature before covering and putting in the fridge. It will keep for four to five days, and you can reheat it in the oven or microwave before serving.
If serving a crowd, you can make the whole dish and store in the fridge before reheating and serving. You can also prep the whole dish up to baking it, and cover it and keep in the fridge overnight.
What Do You Serve With It?
This casserole is perfect just by itself with a little warmed marinara sauce, it makes for hearty and tasty breakfast. This casserole can also be enjoyed with a salad, vegetable, or potato side dish to make it a fuller main meal.
- If you can find Whole30 compliant Italian sausage, great! Otherwise, you can make it yourself – see the notes below the recipe!
- Make sure your marinated artichoke hearts and marinara sauce are compliant if on Whole30.
- The casserole is baked when the eggs are solid and an inserted knife comes out clean.
For More Breakfast Recipes
- Crockpot Breakfast Casserole
- Freezer Breakfast Burritos
- Sweet Potato Whole30 Breakfast Bowl
- Chia Seed Breakfast Pudding
- The BEST Tater Tot Breakfast Casserole
- Breakfast Pizza with Sausage, Bacon, and Scrambled Eggs
And if you’re counting grams of net carbs, make sure you bookmark our Net Carb Calculator to easily calculate carbs for a keto or low carb diet.
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- Medium skillet
- Large bowl
- 9×13 baking dish
- Preheat oven to 350º Fahrenheit. Drain thawed spinach. Squeeze spinach between hands to press out excess liquid.
- Place a medium skillet over medium heat. Add sausage and brown, crumbling with a firm spatula or wooden spoon. When cooked, transfer to a 9×13" baking dish. Discard leftover grease.
- In a large bowl, whisk eggs well. Add remaining ingredients and stir well. Pour over sausage in baking dish.
- Bake for 35-45 minutes or until set. A knife, inserted into the center, should come out clean. Serve with warm marinara (optional).
- Italian Sausage: If you can find Whole30 compliant Italian sausage, great! Otherwise, you can make it yourself. See below for recipe.
- Whole30: Make sure your marinated artichoke hearts and marinara sauce are compliant.
Easy Homemade Whole30 Compliant Italian Sausage
- 1 pound ground pork
- 1 tablespoon red wine vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon fresh chopped parsley or 2 teaspoons dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon red pepper flakes
- 1/4 teaspoon ground fennel seed optional
- 1 pinch dried oregano
- 1 pinch dried thyme
- Combine all ingredients in a medium bowl and mix well.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.